Adapted from Tami @ Nutmeg Notebook
Makes 6-7 cups
This quick and easy recipe can be served as a filling for tacos, wraps, a salad topper, and a side served with salsa and baked chips. Serve hot, cold, or at room temperature.
- Dry sauté the chopped onion in the Instant Pot (on sauté setting), adding a bit of broth or water if it begins to stick and become too brown. When lightly golden, add the garlic and jalapeno pepper and sauté another 1-2 minutes.
- Add the tomatoes, veg. broth, quinoa, beans, corn, and spices to the pot.
- Put on the lid, set the time to 5 minutes on high. Let naturally pressure release.
- When the pressure comes down, open the lid carefully, add the lime zest, and the lime juice, and the cilantro. Stir and fluff lightly with a big serving fork.
Note: The photo of this dish is for the recipe as shown. Because I love black beans, I prefer less quinoa which makes the beans more prominent. To do this I reduce the quinoa to 1 cup, and the broth to 1 cup and 2 tablespoons. All else remains the same.